Fresh Fruit Recipe

Prepare strawberries

Rinse strawberries under cold water, pat dry, remove hulls and slice large berries into halves or quarters so they measure about 2 cups when packed.

Prepare blueberries and grapes

Rinse blueberries and drain thoroughly. Rinse grapes, remove any stems and halve larger grapes.

Prepare pineapple and mango

Peel and core the pineapple if using fresh; dice into bite-size pieces to yield about 1 cup. Peel the mango, slice off cheeks, dice flesh into 1/2-inch cubes (about 1 cup).

Prepare kiwi and orange

Peel kiwis and slice into 1/4-inch rounds. Peel and segment the orange (or use clementines) removing pith and membranes to yield about 1 cup of segments.

Combine all prepared fruit in a large mixing bowl gently to avoid crushing: strawberries, blueberries, pineapple, mango, kiwi, grapes and orange segments.

Make dressing

In a small bowl whisk together fresh lime juice and honey (or maple syrup) until honey dissolves and mixture is smooth.

Add chopped fresh mint and a pinch of sea salt to the lime-honey mixture. If you like a subtle savory contrast, add a tiny pinch of black pepper. Stir to combine.

Pour the dressing over the mixed fruit. Using a large spoon, gently fold the dressing through the fruit until evenly coated. Taste and adjust: add an additional 1/2 tbs honey if you prefer sweeter, or a little more lime for brightness.

Let the salad rest 5–10 minutes at room temperature so flavors meld, or chill for up to 1 hour for a colder presentation. Do not chill longer than 2 hours to avoid fruit becoming watery.

Just before serving, sprinkle toasted coconut flakes and/or toasted nuts over the fruit for crunch if using. Garnish with extra mint sprigs or microgreens.

Serve the fresh fruit salad in individual bowls or a single shallow serving bowl. Leftovers: store in an airtight container in the refrigerator for up to 2 days (best eaten same day).